Robert Irvine's Shrimp With Angel Hair, Artichoke and Spinach

Yield: 6 servings
Calories: 259
Theme: Lunch
Rating:  This recipe has not been rated
SAVE PRINT

Sometimes, the worst part about cooking is cleaning up afterwards. This delicious pasta dish takes most of the cleaning out of the cooking equation, as it only requires one pot and just 10 minutes to create a satisfying meal. Speed up prep time with this tip for peeling garlic. Smash a head of garlic with the heel of your hand and throw loose cloves into a metal bowl. Top with a second bowl and shake for 10 seconds; you will end up with a bunch of naked cloves ready to be chopped.    

Ingredients

  • 2 tbsp grapeseed oil
  • 1 medium onion, diced small
  • 1 cup mushrooms, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 cup canned artichokes, quartered
  • 5 cups chicken broth
  • 12 oz raw angel hair pasta, broken in half
  • 1 cup raw, peeled and deveined 31/40 shrimp
  • 1 tsp dried oregano
  • dash crushed red pepper flakes, optional
  • 1 cup fresh spinach roughly chopped
  • salt (to taste)
  • pepper (to tatste)

Directions

Preheat a large pot on medium heat.

 

Add oil, onion, mushrooms and garlic. Saute for 1 minute and add the artichokes, chicken broth, pasta, shrimp and spices.

 

Stir well and cover with a lid. Allow to come to a boil, remove the lid and stir to prevent pasta from sticking together.  

 

Place lid back on pot and allow to cook for 5 to 6 minutes, until pasta is al dente.

 

Once pasta is done, stir in the fresh spinach and allow to wilt.

 

Season the pasta with salt and pepper to taste and serve.    

 

Makes 6 servings.

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This recipe was recently featured in Melissa Gilbert: The Decision That Changed Her Life.

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